Breakfast Egg Muffins

Name: Breakfast Egg Muffins Recipe
Cook time: 35 min
Total time: 35 min
Yield: 16
Ingredients: All White 100% Liquid Egg Whites 2 cup (remove); Wholly Salsa .5 tbsp (remove); *Garlic Powder .25 tsp (remove); Basil .25 tsp (remove); Thyme ground .25 tsp (remove); Chili powder .5 tsp (remove); Asparagus fresh 14 spear medium (5-1/4 to 7 long) (remove); Mushrooms fresh 1 cup pieces or slices (remove); Red Ripe Tomatoes 2 medium whole (2-3/5 dia) (remove); Spinach fresh 1 cup (remove)

Minutes to Cook: 35

Number of Servings: 16

Ingredients

All White 100% Liquid Egg Whites, 2 cup (remove)Wholly Salsa, .5 tbsp (remove)*Garlic Powder, .25 tsp (remove)Basil, .25 tsp (remove)Thyme, ground, .25 tsp (remove)Chili powder, .5 tsp (remove)Asparagus, fresh, 14 spear, medium (5-1/4" to 7" long) (remove)Mushrooms, fresh, 1 cup, pieces or slices (remove)Red Ripe Tomatoes, 2 medium whole (2-3/5" dia) (remove)Spinach, fresh, 1 cup (remove)

Directions

Mix all ingredients and pour into 16 muffin cups. Bake at 400 degrees for 35 minutes. Adapted from a recipe in Oxygen Magazine!

Number of Servings: 16

Recipe submitted by SparkPeople user CORTNEYLAINE33.

Servings Per Recipe: 16

Nutritional Info Amount Per Serving

Calories: 23.4
Total Fat: 0.1 g
Cholesterol: 0.0 mg
Sodium: 54.8 mg
Total Carbs: 2.2 g
Dietary Fiber: 0.6 g
Protein: 3.7 g

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